Reviewed: Sep. 27, 2009

A bit too rich for me. I used mini marshmallows and chocolate chips to make them smore cookies. Kids liked them!

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Joelle

Cooking Level: Intermediate

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Reviewed: Jun. 25, 2009

i really liked these cookies! i made them for camping and everyone seemed to like them! i didnt add the m&m's but i added peanut butter chips and chocolate chips! MMM will make them again!

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*Lisa*

Cooking Level: Intermediate

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Reviewed: Jan. 20, 2009

A flavorful cookie! I did not use chocolate chips or nuts, instead I increased the M&M's to one heaping cupful. A word of warning, these cookies SPREAD. I might be tempted to add a little more flour or perhaps use a 1/2 butter - 1/2 butter flavor shortening combination to see if that makes a difference.

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kimnco

Cooking Level: Intermediate

Home Town: Candia, New Hampshire, USA

Living In: Raymond, New Hampshire, USA

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Reviewed: Oct. 30, 2008

I made these using hershey bars broken up into chunks and mini marshmallows. They tasted just like a smore. I think using the hershey's chocolate specifically and the marshmallows allowed the flavor of the graham to be more pronounced. My husband thought these were without a doubt the best cookie he's ever eaten.

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AMANDABIX

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Reviewed: Oct. 18, 2008

These were very good; chewy and full of lots of flavors! I substituted 1 cup peanut butter chips and 1 cup butterscotch chips instead of the chocolate chips and they were great.

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cs2002

Cooking Level: Intermediate

Home Town: Warminster, Pennsylvania, USA

Living In: Chalfont, Pennsylvania, USA

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Reviewed: Aug. 16, 2008

These are great cookies I found them to be flat so I used them to make s'mores. EVERYONE LOVED them!

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jan1978

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Reviewed: Jan. 2, 2008

These were a good, soft cookie, but the graham crumbs didn't boost the flavor any.

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SHANNYN79

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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Reviewed: Jan. 20, 2007

This cookie is fantastic. I used butterscotch chips instead of chocolate chips and they taste incredible.

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Lorelai Rogers

Cooking Level: Intermediate

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Reviewed: Jun. 24, 2006

I halved this recipe, but used an entire egg. I also used milk chocolate chips instead of semi-sweet. Very good!

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emilyc01

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: May 7, 2006

I thought these cookies were very good. However, I was surprised by how little an effect the graham cracker had on the flavor outcome. I used 2 eggs instead of 1 & 3/4c. whole wheat flour, 1/2c. white flour. Since chocolate doesn't sit well with me, I used reese's pieces candies in my cookies instead. Overall, very good recipe.

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KVN2003

Cooking Level: Intermediate

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Reviewed: Apr. 15, 2006

Great tasting cookie! The only problem is that the dough is very crumbly so it was difficult to spoon on to the cookie sheet.

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shortstuff

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Reviewed: Dec. 11, 2005

Wonderful recipe

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KITTYSAC

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Reviewed: Apr. 7, 2005

I rarely have trouble with temps and times in my oven on recipes, but this one I did. At 8-9 minutes, the cookies were done on the edges, but raw in the middle. At 10-11 minutes, the edges were starting to brown too much and the centers were still way too gooey. I left the on the cookie sheet for longer than stated as well, and the centers set up a little, but were still gooey. Maybe a lower temp for longer? Still a very tasty cookie. The graham cracker crumbs add a nice flavor, once you get past all the chocolate!

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katiemaytoo

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Charlotte, Michigan, USA

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Reviewed: Nov. 20, 2004

this cookie was so buttery, the graham cracker adds a special flavor and is not overpowering. i absolutely recommend making this.

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FINGAZ

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Reviewed: Jul. 5, 2001

It's a great variation on the typical M&M cookie. The graham cracker does a great job of complimenting the chocolate. It gives it a quality that is a little like a pecan sandie. I've made them for my family and co-workers and all enjoyed them.

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